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Smoked Salmon On Cucumber & Chevre.

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Smoked Salmon & Chevre on Cucumber
Smoked Salmon & Chevre on Cucumber

Another recipe from the West Coast of Canada. The incredible, Middle Beach Lodge.

Tucked in between Middle Beach and McKenzie Beach, and close to Tofino on Vancouver Island. This ‘get away from it all’ so special resort now enjoying a huge reputation.

How? In my view it comes down to value. We all these days tend to look carefully at the bottom line. But Middle Beach Resort has that extra kick, so difficult to find. It is truly a get away. A place to unwind, relax, exercise, walk, run, but also to dine! Especially as their cuisine is now enjoying a reputation for being really healthy, organic, and incredibly tasty.

One’s table is literally overlooking an incredible Pacific Ocean view, which in turn reflects their recipes one of which I now set out! Smoked Salmon On Cucumber & Chevre. This ‘wild salmon’ appetizer gets praise from me for it’s exceptional nutritional value, but also intrinsic health.

We have no idea how risky it is to eat farmed fish and particularly farmed salmon! Unfortunately the environmental damage already done, and maybe irredeemable. But one exception is wild fish.

But not any fish!
Fast swimming west coast salmon remain remarkably toxin free. They just do not live long enough to pick up a whole dose of toxins and noxious minerals like mercury.
This in contrast to sluggish bottom feeders! These days I am personally cautious respecting fish. Look for the fast herring and krill.
Exotic fish such as swordfish or even halibut, I am now a reluctant consumer.

Personally really like their appetizer: Smoked Salmon On Cucumber & Chevre. Light, tasty, gluten free. Local fisherman, right in Tofino, carefully smoke the locally caught salmon. Topped with cracked pepper…makes a great simple, tasty, recipe.

For a serving of 4-6:
1 cucumber, sliced; 1/2 cup goat cheese; 1/8 teaspoon Himalayan salt; teaspoon lemon zest; 1/2 teaspoon crushed garlic; teaspoon maple syrup; package of smoked salmon; teaspoon of capers; tablespoon finely diced red onion; some fresh dill for seasoning.
Slice the cucumber 1/4″ thick…lay on serving platter.
Combine goat cheese, salt, lemon zest, garlic and maple syrup, until smooth.
Spread the cucumbers as a base for appetizer.
Top with smoked salmon, and some red onion, a few capers and a piece of fresh dill.
Serve immediately your Smoked Salmon On Cucumber & Chevre!

 

James.   please reference: Himalayan Salt.   to our article Salt Healthy….also blue for how risky it is to eat farmed fish and particularly farmed salmon! four paras down and reference to Farmed Fish Frightening Failure!  I have changed name of this by adding Frightening. I do not think we have used it much but now I know we cannot change name just change back! Also cannot see a start photo. If you like republish this article! I do not know how you do that but its an idea if you want to schedule that.  I watched the reds and greens and vastly improved its level! although I added Failure did not see that change to the published article!   Please put U Tube Middle beach if you can find it at conclusion!  We have a great picture of the appetizer to start. We do not have to acknowledge to anyone anymore within the Lodge!